Cranberry Quinoa Mini Muffins

Here is a muffin that is truly packed with fiber. Whole wheat flour and wholesome cooked quinoa combine with almonds and cranberries for a moist and delicious treat. Cooked quinoa can be used in place of some of the flour in almost any recipe to increase protein and fiber.Servings: 36

Here’s what you need:

1 cup unsweetened rice milk

1 Tablespoon ground flaxseeds

1/4 cup safflower oil

1/3 cup pure maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

zest from 1 small lemon

1 cup whole wheat flour

1/2 cup ground almonds

1 1/2 teaspoons baking powder

1/2 teaspoon freshly ground sea salt

1/2 teaspoon freshly ground cinnamon

1/2 teaspoon ground cardamom

1 1/4 cups cooked quinoa

1/3 cup finely chopped dried cranberries

1/4 cup organic turbinado raw cane sugar

Preheat oven to 370 degrees F. Place 12 muffins liners in muffin pan and set aside.